Email to Cat      

Classic Cheese Fondue

Source of Recipe


Adapted from "The New American Cheese" by Laura Werlin



List of Ingredients



• 1½ cups dry white wine, such as a dry riesling, sauvignon blanc, pinot blanc or white Bordeaux
  
• 1 Tbsp lemon juice
  
• 1 Tbsp kirsch (optional)
  
• 2 Tbsp cornstarch
  
• 1 pound shredded good-quality cheese (Emmenthal, Swiss, Gruyère, or a combination)
  
• Hot pepper sauce (optional)
  
• Pinch freshly grated nutmeg
  
• 8 to 12 (1-inch) slices good-quality bread
  
• 1 clove garlic, halved
  






Instructions



1. Pour the wine, lemon juice and kirsch into a heavy-based 2- to 3-quart pot. Whisk in the cornstarch. Place over medium heat, bring to a boil, reduce heat and simmer about 3 minutes, stirring constantly.
   
   
2. Remove the pan from the heat and add the cheese, a handful at a time, stirring slowly until melted. Continue adding cheese slowly until all is incorporated. Return to low heat if necessary to finish melting cheese. Add a dash of hot sauce and a pinch of nutmeg; taste and adjust the seasonings, if necessary. Keep warm over very low heat, stirring occasionally.
   
   
3. Toast the bread lightly, rub one side of each slice with the cut garlic, and discard the garlic. Cut or tear the bread into bite-size chunks. Pile the bread in a bowl, covered with a cloth napkin to keep warm. Put the cheese into a warmed fondue pot over the heating element, or just put the pot on a trivet on the table. Each guest spears a bread chunk with a fork, swirls it through the cheese, and then transfers it to an individual plate.
   
   Makes 4 to 6 servings.